Ingredients:

• 1 pound boned skinned chicken breast or thighs

Marinade

• 1 large egg white
• 1 tablespoon dry sherry
• 1 teaspoon kosher salt
• 1 tablespoon cornstarch
• ½ cup chopped cashews
• 1 red pepper cored, seeded and cut into julienne.
• ½ pound snow peas, string removed and cut into julienne
• 1 cup bamboo shoots (I use the canned ones)
• 2 teaspoons minced garlic
• 1 tablespoons minced ginger
• 1 tablespoons minced green onion
• ¼ teaspoons chili flakes
• 3 tablespoons hoisin sauce
• 1 ½ teaspoon dry sherry
• 2 teaspoons soy
• Peanut oil

Instructions:

1. Cut the chicken into one inch pieces.  Combine marinade ingredients in food processor and process 60 seconds.  Combine in a zip lock bag with chicken and marinate 8 hours to 1 ½ days.
2. Combine garlic, ginger, green onion and chili flakes in a bowl and set aside.  Combine the next three ingredients and set aside.
3. Heat rounded skillet or wok over high heat WITH OIL.  Once the oil is hot add the chicken and cook about 45 seconds (this lets you know how hot it should be).  Remove and add more oil and add peppers, peas and bamboo shoots.  Stir fry one minute.  Remove from pan.
4. Add more oil and add bowl of ginger etc and stir 20 seconds.  Add sauce ingredients and bring to a simmer.
5. Add the chicken, vegetables and nuts and cook about 20 seconds.

Comments:  Serve with rice.